A Bowlful of Comfort

By ahree

Ingredients

• 2 tablespoons olive oil2 large cloves garlic, finely chopped1 medium onion, finely chopped 2 teaspoons ground cumin1 teaspoon dried thyme1 teaspoon ground coriander1 tablespoon salt1/8 teaspoon cayenn

Details

Servings 8
Adapted from bakecupcakes.blogspot.com

Preparation

Step 1

1. Heat the oil over medium heat In a large (6 quart) pot until it shimmers. Add the garlic, onions, cumin, thyme, coriander, salt and cayenne pepper. Cook until the onions begin to soften, about 5 minutes. Add the celery and carrots and cook for 2 more minutes. Add the lentils and the 12 cups of water and simmer for 45 minutes.


2. Meanwhile, separate the chard stems from the leaves: stack the chard and slice along either side of the stems. Cut across the stems to make 3/8-inch wide slices. Add the stems to the soup and cook for 10 more minutes.

3. Stack the leaves and cut them in 1-inch ribbons. Add them to the soup with the lemon zest and juice. Cook for about 5 minutes, until the leaves are wilted. Taste and add more salt if needed. Crumble some toasted pita on top of each soup bowl for garnish.

Total cooking time: about 1 hour